Main Ingredients:
High-gluten Flour: 200g (for dough); Granulated Sugar: 30g (for dough); Salt: 2g (for dough); Egg Yolk: 1 (for dough); Yeast: 3g (for dough); Whipping Cream: 100g (for dough); Milk: 40g (for dough); Unsalted Butter: 20g (for dough).
Additional Ingredients:
Powdered Sugar: 30g (for crumble); Low-gluten Flour: 50g (for crumble); Milk Powder: 5g (for crumble); Unsalted Butter: 40g (for crumble).
Flavor: Creamy; Technique: Baking; Time: Several Hours; Difficulty: Moderate.
Using Fresh Cream in Bread Really Makes a Difference—Detailed Steps for Making Fresh Cream Braided Bread
Knead the dough until it reaches the expansion stage.
Let the dough ferment at a warm place until it doubles in size (2-2.5 times).
Divide the dough into 6 equal parts, round them up, cover with plastic wrap, and let them rest for 15 minutes.
Take one portion of the dough and shape it into a long strip.
After shaping three long strips, braid them together, pinch the ends tightly, and place them in a baking pan for final fermentation.
Now, prepare the crumble: mix powdered sugar, low-gluten flour, and milk powder, then add butter (no need to soften).
Rub the mixture with your hands until it forms small granules.
After the final fermentation of the bread dough, brush the surface with beaten egg and sprinkle the crumble on top.
Bake in a preheated oven at 180 degrees Celsius for about 20 minutes on the middle rack.
